2-3 tbsp. olive oil
6-8 pats butter
1 c. seasoned bread crumbs
1 c. freshly grated Parmesan cheese
1 tbsp. Herbes'd Provence (or herbs of your choice)
6 single chicken breasts (deboned)
1 c. flour seasoned with salt and pepper on plate
2 eggs, beaten in medium-sized bowl

Pour oil in center of 12-inch frying pan. Place pats of butter around oil; heat slowly to cooking temperature. Combine bread crumbs, cheese, and herbs on plate. Wash and pat dry chicken. Coat with seasoned flour; dip in eggs. Coat with bread crumb mixture. Set aside on waxed paper or rack; repeat for all pieces. Let stand in refrigerator 2 or 3 hours. Place all pieces in frying pan at same time; fry to golden brown.